Zucchini Apple Pie
Nothing's better than Mom's Apple Pie. Tee hee hee.
2 cups grated zucchini
4 apples, peeled and diced
3/4 cup white sugar
2 tablespoons lemon juice
1 teaspoon cinnamon
1 cup flour
1/2 cup brown sugar
8 tablespoons (1 stick) butter
1 9" store bought unbaked pie shell or make your own
Drain zucchini.
Combine zucchini, apples, white sugar, lemon juice, and cinnamon. Spoon into unbaked pie shell.
Combine flour, brown sugar and butter and mix until creamy. (Add more butter if needed). Spread creamed mixture over zucchini-apple mixture. this beocmes the "top pie crust".
Bake at 400 degress for 1 hour.
Tuesday, August 11, 2009
Zucchini Crisp
Zucchini Crisp
No one will know this is not apple crisp. Zucchini is easier to peel than apples. Serve it to the kids for breakfast. They won't know you're giving them vegetables!
Crust
4 cups flour
2 cups sugar
1/2 teaspoon salt
3/4 lb. (3 sticks) butter or margarine
Filling
6-8 cups peeled, seeded, zucchini, sliced then chopped to bite sized portions (the size of pineapple chunks)
2/3 cup lemon juice
1 cup sugar
1/4 teaspoons nutmeg
1-1/2 tesaspoons cinnamon (divided)
Preheat oven to 375 F
Prepare the pastry by combining the flour, sugar and salt in a bowl. Cut in the butter or margarine until crumbly. Press half the mixture in the bottom of a greased 9x13 inch baking pan. Save the other half for later. Bake for about 10 minutes, then remove from oven and set aside.
In a sauce pan, cook the zucchini in lemon juoice until tender, about 10 minutes.
Add the sugar, nutmeg and 1teaspoon of the cinnamon to the pan. Simmer for about a minute then add a half a cuop of the saved pastry mixture. Simmer until this thickens, stirring constantly. Let cool. Pour the zucchini mixture over the crust.
Mix the remaining 1/2 teaspoon of cinnamon with the rest of the pastry mixture in a bolw then sprinkle over the zucchini.
Bake 35-45 minutes or until slightly browned.
No one will know this is not apple crisp. Zucchini is easier to peel than apples. Serve it to the kids for breakfast. They won't know you're giving them vegetables!
Crust
4 cups flour
2 cups sugar
1/2 teaspoon salt
3/4 lb. (3 sticks) butter or margarine
Filling
6-8 cups peeled, seeded, zucchini, sliced then chopped to bite sized portions (the size of pineapple chunks)
2/3 cup lemon juice
1 cup sugar
1/4 teaspoons nutmeg
1-1/2 tesaspoons cinnamon (divided)
Preheat oven to 375 F
Prepare the pastry by combining the flour, sugar and salt in a bowl. Cut in the butter or margarine until crumbly. Press half the mixture in the bottom of a greased 9x13 inch baking pan. Save the other half for later. Bake for about 10 minutes, then remove from oven and set aside.
In a sauce pan, cook the zucchini in lemon juoice until tender, about 10 minutes.
Add the sugar, nutmeg and 1teaspoon of the cinnamon to the pan. Simmer for about a minute then add a half a cuop of the saved pastry mixture. Simmer until this thickens, stirring constantly. Let cool. Pour the zucchini mixture over the crust.
Mix the remaining 1/2 teaspoon of cinnamon with the rest of the pastry mixture in a bolw then sprinkle over the zucchini.
Bake 35-45 minutes or until slightly browned.
Aunt Eva's Zucchini Bread
Aunt Eva's Zucchini Bread
(Penzey's Spices Catalog)
2 cups sugar
3 eggs, beaten
1 cup vegetable oil (not olive)
3 cups coarsely grated raw zucchini (2 medium)
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup flaked coconut
3/4 cup chopped nuts
Preheat oven to 350. Grease 2 medium (4.5x8.5") loaf pans and set aside. In a large bowl, mix together the sugar, eggs and oil until thoroughly blended. Stir in the zucchini. In a separate bowl sift together the flour, baking soda, baking power, salt and cinnamon. Gradually add to the wet ingredients, mixing well. Fold in the coconut and nuts. Pour into the loaf pans and bake at 350 degrees for 60-70 minutes. They are done when they look brown and firm - they won't jiggle when you shake the pan.
The coconut makes this a nice, moist offering.
(Penzey's Spices Catalog)
2 cups sugar
3 eggs, beaten
1 cup vegetable oil (not olive)
3 cups coarsely grated raw zucchini (2 medium)
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup flaked coconut
3/4 cup chopped nuts
Preheat oven to 350. Grease 2 medium (4.5x8.5") loaf pans and set aside. In a large bowl, mix together the sugar, eggs and oil until thoroughly blended. Stir in the zucchini. In a separate bowl sift together the flour, baking soda, baking power, salt and cinnamon. Gradually add to the wet ingredients, mixing well. Fold in the coconut and nuts. Pour into the loaf pans and bake at 350 degrees for 60-70 minutes. They are done when they look brown and firm - they won't jiggle when you shake the pan.
The coconut makes this a nice, moist offering.
Chocolate Zucchini Cake
CHOCOLATE ZUCCHINI CAKE
(Shared by co-worker Millie)
1/2 C. MARGARINE
1/2 C. OIL
1 3/4c SUGAR
2 EGGS
1t. VANILLA
1/2 C. SOUR CREAM
2 1/2 C. FLOUR
4 T. COCOA
1 T/ BAKING SODA
1/2 t. BAKING POWDER
1/2 t. SALT
2 C. GRATED ZUCCHINI
1/2 C. CHOPPED NUTS
1 C. CHOCOLATE CHIPS
1/2 C. BROWN SUGAR
PRE-HEAT OVEN 350-F
9X13 GREASED PAN
IN A MIXING BOWL, COMBINE MARGARINE, OIL, SUGAR. BEAT WELL. STIR IN EGGS, VANILLA AND SOUR CREAM. INTO ANOTHER BOWL SIFT FLOUR, COCOA, SODA, SALT AND BAKING POWDER. STIR INTO CREAMED MIXTURE. STIR IN ZUCCHINI. SPOON INTO GREASED 9X13 INCH PAN. COMBINE NUTS, BROWN SUGAR AND CHOCOLATE CHIPS. SPRINKLE OVER TOP. BAKE FOR 35-40 MINUTES.
(Shared by co-worker Millie)
1/2 C. MARGARINE
1/2 C. OIL
1 3/4c SUGAR
2 EGGS
1t. VANILLA
1/2 C. SOUR CREAM
2 1/2 C. FLOUR
4 T. COCOA
1 T/ BAKING SODA
1/2 t. BAKING POWDER
1/2 t. SALT
2 C. GRATED ZUCCHINI
1/2 C. CHOPPED NUTS
1 C. CHOCOLATE CHIPS
1/2 C. BROWN SUGAR
PRE-HEAT OVEN 350-F
9X13 GREASED PAN
IN A MIXING BOWL, COMBINE MARGARINE, OIL, SUGAR. BEAT WELL. STIR IN EGGS, VANILLA AND SOUR CREAM. INTO ANOTHER BOWL SIFT FLOUR, COCOA, SODA, SALT AND BAKING POWDER. STIR INTO CREAMED MIXTURE. STIR IN ZUCCHINI. SPOON INTO GREASED 9X13 INCH PAN. COMBINE NUTS, BROWN SUGAR AND CHOCOLATE CHIPS. SPRINKLE OVER TOP. BAKE FOR 35-40 MINUTES.
Tuesday, July 28, 2009
Chocolate Zucchini Bread
Chocolate Zucchini Bread
(Carrie, from my office shared this recipe - it is from the Lion House Cookbook)
2 ounces unsweetened chocolate (2 blocks), melted
2 cups zucchini, grated
2 cups all purpose flour
1 tsp. salt
1 tsp. baking soda
½ tsp. baking powder
½ tsp. cinnamon
3 eggs
1 cup sugar
1 cup brown sugar
1 cup oil
1 tsp. vanilla
1 cup chocolate chips, semi sweet
Prepare two 8x4 inch loaf pans by greasing and flouring or by lining with parchment paper. Melt unsweetened chocolate and set aside. Wash and grate zucchini. Set aside. Measure flour, salt, baking soda, baking powder and cinnamon into a bowl. Stir and set aside. Place eggs in mixing bowl and beat. Add the sugars, oil, melted chocolate and vanilla. Beat until creamy. Add the zucchini and stir together. Mix in dry ingredients until incorporated. Add chocolate chips. Bake at 325° for 50-60 minutes. Makes 2 loaves.
It is absolutely FANTASTIC!
(Carrie, from my office shared this recipe - it is from the Lion House Cookbook)
2 ounces unsweetened chocolate (2 blocks), melted
2 cups zucchini, grated
2 cups all purpose flour
1 tsp. salt
1 tsp. baking soda
½ tsp. baking powder
½ tsp. cinnamon
3 eggs
1 cup sugar
1 cup brown sugar
1 cup oil
1 tsp. vanilla
1 cup chocolate chips, semi sweet
Prepare two 8x4 inch loaf pans by greasing and flouring or by lining with parchment paper. Melt unsweetened chocolate and set aside. Wash and grate zucchini. Set aside. Measure flour, salt, baking soda, baking powder and cinnamon into a bowl. Stir and set aside. Place eggs in mixing bowl and beat. Add the sugars, oil, melted chocolate and vanilla. Beat until creamy. Add the zucchini and stir together. Mix in dry ingredients until incorporated. Add chocolate chips. Bake at 325° for 50-60 minutes. Makes 2 loaves.
It is absolutely FANTASTIC!
Sunday, July 26, 2009
Eggs and Zucchini
Eggs and Zucchini
1 tablespoon ghee
2 eggs, beaten
2 tablespoons dried red onion
1/4 cup shredded zucchini
1/8 cup shredded manchengo cheese
1 teaspoon tarragon
1/4 teaspoon dried rosemary, crushed
freshly ground pepper
Melt ghee in nonstick skillet, add zuchinni and red onion. Cook until translucent. Add eggs, tarragon, rosemary and pepper. Cook until desired egg doneness. Move to plate(s) and cover with the Manchengo cheese.
1 tablespoon ghee
2 eggs, beaten
2 tablespoons dried red onion
1/4 cup shredded zucchini
1/8 cup shredded manchengo cheese
1 teaspoon tarragon
1/4 teaspoon dried rosemary, crushed
freshly ground pepper
Melt ghee in nonstick skillet, add zuchinni and red onion. Cook until translucent. Add eggs, tarragon, rosemary and pepper. Cook until desired egg doneness. Move to plate(s) and cover with the Manchengo cheese.
Monday, July 13, 2009
The Best Zucchini Cake
The Best Zucchini Cake
(adapted from Betty Crocker)
Cake
1 1/2 cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded zucchini (most of one mondo summer zucchini)
1 cup coarsely chopped pecans
Cream Cheese Frosting
1 package (8 oz) cream cheese, softened
1/4 cup butter, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in zucchini and pecans. Stir in flour Pour into pan(s).
Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Use all the frosting - makes a nice thick topping.
I have people actually ask me to make this again.
(adapted from Betty Crocker)
Cake
1 1/2 cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded zucchini (most of one mondo summer zucchini)
1 cup coarsely chopped pecans
Cream Cheese Frosting
1 package (8 oz) cream cheese, softened
1/4 cup butter, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in zucchini and pecans. Stir in flour Pour into pan(s).
Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Use all the frosting - makes a nice thick topping.
I have people actually ask me to make this again.
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